Preheat oven to 350°F. Line a 6-inch cake pan with 2-inch high sides with parchment paper or a silicone liner and spray with baking spray.
baking spray
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
¾ cup all-purpose flour,¾ teaspoon baking powder,¼ teaspoon baking soda,½ teaspoon ground cinnamon,¼ teaspoon ground ginger,⅛ teaspoon ground nutmeg,pinch ground cloves,¼ teaspoon salt
Stir chopped pecans into the flour mixture until well coated. Set aside.
3 tablespoon toasted pecan halves
In a large bowl, beat egg and sugars together for 2 minutes with a whisk or electric mixer until lightened in color and thickened.
1 large egg,⅓ cup granulated sugar,½ cup dark brown sugar
Whisk in vanilla extract, followed by vegetable oil, crushed pineapple, and grated carrots, mixing well after each addition.
½ teaspoon pure vanilla extract,¼ cup vegetable oil,3 tablespoon crushed pineapple,⅔ cup carrots
Gradually add dry ingredients to wet ingredients and fold with a rubber spatula until just combined.
Pour batter into prepared cake pan. Drop from a few inches onto countertop to minimize air bubbles.
Bake in preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Prepare Brown Butter Cream Cheese Frosting
Whip brown butter with an electric mixer until lightened in color. Add cream cheese and beat until smooth. Mix in vanilla.
6 tablespoon salted butter,1 teaspoon pure vanilla extract,6 oz full-fat cream cheese
Gradually add powdered sugar and mix well.
2½ cups powdered sugar
Beat another 2 minutes until frosting is light and fluffy. Spread onto cooled cake.
NOTES
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